Myrna gave
me her copy of bon appetite magazine for April 2016, and I had to try this
recipe from DB Brasserie, The Venetian, in Las Vegas. Myrna is a fan of lettuce wedges, but
in this recipe the iceberg lettuce is sliced into rounds instead of angled wedges,
exposing the entire surface to the blue cheese dressing and toppings.
And let’s
talk about the blue cheese dressing…divine!
Who would have thought of melting the blue cheese, but it makes a
smooth, rich, creamy dressing that’s perfect…nothing like the bottled stuff! And, for me, it’s so easy it’s a winner. I simply microwaved some bacon I had baked
and had in the freezer, and used already toasted, canned nuts, so it didn’t
take long to prepare this great salad.
This is
pretty rich, so we enjoyed it with a cup of soup and a few whole grain
crackers. Next time, we’ll have it with
something from the grill…steak and salad?
How 50’s!
Iceberg with Tomatoes, Blue
Cheese, and Bacon
1
cup walnuts (or pecans)
4
slices bacon
8
ounces blue cheese -- crumbled,
divided
½
cup sour cream or crème fraiche
½
cup mayonnaise
5
teaspoons sherry vinegar
2
teaspoons lemon juice
1
teaspoon hot sauce
salt and pepper -- to taste
1
head iceberg lettuce -- cut
crosswise into 1" thick slices (4)
1
pint cherry tomatoes -- quartered
1
tablespoon tarragon -- finely
chopped
Preheat oven
to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden
brown, 8–10 minutes. Let cool; coarsely chop.
Cook bacon
in a large skillet over medium-high heat, turning halfway through, until brown
and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool;
crumble.
Place half
of blue cheese in a medium heatproof bowl and microwave on medium until melted,
about 1 minute (this will make it easier to whisk). Add sour cream or crème
fraiche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and
whisk until smooth; season dressing with salt and pepper. Cover and chill until
cold, at least 30 minutes.
Place 1
slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over
each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue
cheese.
Do Ahead:
Dressing can be made 3 days ahead. Keep chilled.
